Name: Massaman Chicken Curry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons vegetable oil; 2 shallots (diced); 1½ pounds boneless, skinless chicken breasts (cubed); 4 ounces Massaman curry paste (such as Maesri (see notes)); 2 cups chopped yellow potatoes; 1½ cups chopped carrots; 14 ounces coconut milk (1 can); 1 cup low-sodium chicken broth (or water); 2 tablespoons brown sugar; 2 tablespoons peanut butter; 1 tablespoon fish sauce; Lime wedges; Roasted peanuts; Chopped fresh cilantro

Massaman Chicken Curry is a Thai-inspired recipe that features tender bites of chicken, carrots and potatoes all served in the most flavorful curry. It’s an easy one pot recipe that takes just 10 minutes to prep, making it a staple in my weeknight dinner routine!

up close image of chicken massaman curry with white rice

Calling all Thai lovers! I’ve always been inspired by Thai cuisine. The use of aromatics and bold ingredients is just so incredible to me. So, with recipes like this Massaman curry with chicken, I find myself making it on a weekly basis! Luckily, my kids will usually eat it too since it’s not spicy. Chicken, potatoes and carrots are married up in a curry sauce that’s so good you might just find yourself licking the bowl (mostly joking). If you’re a Thai food lover like me, you need to make this one pot recipe!

What’s in Massaman curry with chicken?

Made with chunks of chicken breast, red curry paste, coconut milk and peanut butter, it’s the perfect mix of sweet, sour, savory and salty. This is one of my favorite Thai recipes!

Chicken Breasts: You can use boneless, skinless chicken thighs if preferred. Just adjust the cook time as needed.
Chicken Broth: I recommend using low-sodium chicken broth. That way, you can sprinkle in more salt if needed and better control the amount of sodium in the dish.
Coconut Milk: This makes everything creamy without weighing it down too much.

What if I can’t find Massaman curry paste?

If you can’t find massaman curry paste, mix together 4 tbsp red curry paste, 1 tsp ground cumin, 1 tsp ground coriander, and a dash each of cinnamon and cardamom.

How to Store and Reheat

Let the curry cool before transferring it to an airtight container and keep it in the fridge for up to 4 days. Reheat the curry on a medium heat on the stovetop, stirring occasionally, until heated through to serve. Take care to only reheat the chicken once.

How to Freeze

Let the curry fully cool to room temperature prior to freezing in an airtight container for up to 3 months. Defrost for a few hours in the fridge prior to reheating.

side image of massaman curry garnished with peanuts

Notes and Tips

I like to garnish Massaman chicken curry with cilantro, peanuts and a juicy squeeze of lime. These add texture, freshness and and a hint of sourness that cuts through the creamy curry.
I like to serve it over some simple boiled rice, but egg noodles or cauliflower rice work equally as well.
This is a fairly mild curry. If you prefer it spicier, add in some red diced chilies. I usually keep it tame for my kids!

How to Make Massaman Chicken Curry Step by Step

Sauté the onions: Add 2 tbsp oil to a large pot over medium heat. Add 2 chopped shallots and cook until translucent.

Cook the chicken and curry paste: Add in 1 1/2 lbs chopped chicken breasts until it all turns white. Stir in 4 oz Massaman curry paste and sauté, stirring constantly, until deepened in color.

Add veggies and liquids: Add in 2 cups chopped yellow potatoes and 1 1/2 cups chopped carrots. Pour in 14 oz coconut milk and 1 cup chicken broth. Cover and simmer for 15 minutes.